Lamingtons

For the cakes, use my quick, easy sponge cake recipe as for Butterfly Cakes

Chocolate Icing for Lamingtons:
2 TB butter
2 TB cocoa
6 TB boiling water
350 g (12 oz) icing sugar
Vanilla essence (optional)
Coconut for rolling, about 225 g or 8 oz

Melt the butter, add the cocoa dissolved in the boiling water, sift in the icing sugar and mix thoroughly.

Tip: Stand icing mixture in hot water to keep it warm and thin while you are dipping the cakes. Or you can gently reheat it in the microwave when needed. It needs to be only warm, not hot.

Dip cooled cakes in chocolate icing and roll in dessicated coconut. It’s a messy procedure so use two forks to handle the cakes. Leave them until the icing has set then cut them horozontally most of the way through and fill with whipped cream. Don’t flavour or sweeten the cream. Unadulterated cream helps lessen the sickliness, and the chocolate icing already has enough flavour.